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Almond Cashew Burfi

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Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy.

Recipe will make 24 pieces.

Almond Cashew Burfi

Ingredients:

  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup cashew nuts
  • 1 1/4 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon sliced almonds to garnish

Method

  1. Dry grind the walnuts, cashews and almonds in a food processor.
  2. Dry roast the groundnuts in a frying pan on low medium heat.
  3. Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
  4. Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
  5. Turn off the heat and stir in the cardamom powder.
  6. Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
  7. Wait a few minutes until burfi is set but still soft.
  8. Then cut the burfi into any shape you like (such as square, diamond, triangle).
  9. Garnish each piece of burfi with sliced almonds while the burfi is still soft.
  10. Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
  11. Burfi can be stored for a month.

Variations

  1. Proportion of nuts can be changed to your choice.
  2. You may also add pistachios and coconut powder.

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99 thoughts on “Almond Cashew Burfi

  1. hello dear mrs. manjula

    i want to ask you,i am making burfi but with condenss milk
    in tin cane,with cocounut,so my qeustion is can i make this recipe,above with condenesed milk?
    thanks
    i like you
    namaeste
    marrgaret

  2. Hi Aunty ji, I just made your carrot halwa but did as you suggested and cut it into squares and garnished with cashew nuts to take to a gathering today. It looks very good. I have also just made your cashew burfi which i will take to a gathering on sunday. I just used cashew nuts. It’s taking longer to set but at least i’m taking it to Sunday’s gathering. Will let you know what the final result is.

  3. Hi ma’am,
    thank you very much for the wonderful recipes.. i plan to use the above recipe for makara shankranthi coming saturday… just one small doubt.. can i use the basic grinder instead of food processor to grind the nuts.
    thank you, sheela

  4. Hi Manjulaji

    I like all your recipes.They are easy to make and also they are without onions and garlic.I tried so many recipes of yours and they came perfect.But Yesterday I tried white rasgullas,they didn’t come up so fluffy,may be I didn’t follow rightly.Thanks

    Alka

  5. Hi Manjula auntie
    I tried Besan ladoo couple of times and always comes out perfect and my family loved it.
    Thanks for sharing your wonderful treasure of recipes.
    Much appreciated!
    I am going to try this today!
    Regards

  6. Soo easy. Thanks you! I made this in 10 minutes, start of preparation to finished product, with my 3 year old daughter as kitchen helper! She gave the thumbs up sign when she tasted it, so I know it is a hit!!!

  7. Namaste Manjulaji,
    I like your all the recipes. All are easy to understand and make. Thanks for giving us such a wonderful recipe.

  8. thank you aunty for such yummy n easy recipes. i made the almond walnut barfi with raw sugar it was delicious but very sweet according to above mentioned quantity of sugar so will have to reduce the quantity of sugar next time.
    thanks

  9. hi…dear manjula
    i tried this recipe today….but my portion was dry urs was wet after adding syrup…..i cudn’t make burfi but i made laddoo…..what was the reason let me know plzz……thanx a lot for ur great recipes…..one more question for what other purpose we can use ur coffee grinder thanx & waiting for ur response……

  10. Tried this recipe and it came out well. I bought a candy thermometer just to make this burfi. It looks a lot like coconut burfi.
    The cool thing is there is no additional ghee or butter needed; just nuts and sugar: doesnt get simpler than this. Thanks to Manjulaji for sharing this recipe.

  11. This looks absolutely delicious. I’ve found you through your youtube page, and the recipe about Sooji Upma. I’m going to recommend your website to all my friends! You make great videos that are easy to understand. I’m loving how you don’t go to fast like some cooking videos.

  12. Have been making this burfi almost every 2 weeks for the last few months now. My kids and hubby love it. Very easy, ready in very liitle time and absolutely mouth wateringly delicious. 5 Stars. I use brown sugar, instead of regular white sugar, comes out even better. Thanks for the recipe.

  13. hieeeeee,
    i just wanna know some quick and easy recipes which won’t take much time to cook but will be very tasty !!!!!!
    I wan tit because i need to cook them in my schhool

  14. manjula Ji,

    I made thsi burfi only because i found it in your website _ I dont credit myself to be a desserts person – But true to my reputation the burfi came out to be softer and so I had difficulty calling it burfi – what did I do wrong,Regards,
    Santhi

  15. Bhabhi,

    Itried the Kaju, Almond barffi but after letting it dry it became very hard like rock where did go wrong please help.

    1. Appurna, I make mine is just regular cooking pan on top of the stove – same thing like I would boil water in. You don’t need anything special.

  16. Indian sweets are the best, because they`re egg-less and full of love! Thank you, Mataji, you trully inspire everyone!

  17. hello antiji, your all recipe are very nice and testy.i am a biggest fan of you.me my husbend and my child also like your recipes. thank you very much

  18. Hello Auntiji,

    You recipes are so nice. My wife is a regular visitor on your site and makes really nice dishes. We both like your recipes.

    Thanks,

    God bless you.

  19. Dear Manjula Aunty,

    Please accept my warm regards.

    I’ve tried your recipes at various occassions. First was “mohan thal” that I prepared on Diwali/Govardhan puja occassion and distributed to friends. I also tried other recipes like sandesh and on occassion of Rama Navami – some snacks that too I wanted to distributed to friends.

    I also offer all foodstuff to the Lord before we eat or distribute as I am an ISKCON devotee.

    Your recipes are great. Everyone has appreciated what I prepared with your recipes. I appreciate the details that you give in your recipes and which make a big difference in results. Your ability to be so detail oriented in your recipes is a unique skill.

    I am sure I’m going to try many more of your recipes.

    Thanks very much.

    Regards,
    Divyadrsti

    PS: After browsing on other recipes, I finally come back to your site as I know this offers the genuine taste 🙂
    (I was looking for Raagi laddo recipe on other sites today).

  20. I LIKE TO EASY MESUR PAK RECIPE AND SUTRFENI RECIPE IF SEND ME
    I DO NOT NEED BOX RECIPE . PLEASE REPLY IF YOU CAN HELP
    THANKS
    MADHU

    1. Can you explain better what you mean? I will guess that you mean it is not sticky enough when you are done cooking it on the heat. Are you using a thermometer to monitor the temperature while cooking? If not, that could be the problem. The sugar mixture has to reach 230 degrees (F).

      1. i think i know what shabnam is saying….like the syrup was not enough for the nuts mixture…mine was also like that…so instead of barfi,i made laddoos….i dont know what went wrong there?may be the syrup’s quantity was not enough…but the taste was gud n ladoos were soft…no prob there….

  21. Hi you only roast the almonds and the nuts or only de nuts ? And the sugar can be replaced or eliminate because i´m diabetic.
    Thank you !!!! and excuseme for my english

  22. Hi Manjula aunty,

    I tried the almond cashew walnut burfi after seeing your video and it came out great!! Just melts in the mouth! Thank you so much.

  23. Hi Manjula Aunty,

    Do you think it is possible to make this burfi with Splenda instead of sugar ? I am not sure if the sugar thread consistency will be the same.

    Thanks,

    D

    1. Hi D,
      I have not tried with splenda, but I think you should , don’t make the syrup add splenda while nut mix is still hot and add couple of spoons of hot milk slowly as needed for binding the mix. I am pretty sure it will work but please do let know.

  24. Hi Aunty,

    u r recipes r very nice….i always watch ur videos and tried some items…
    they r very nice…
    thanku for ur videos and teaching

    Take Care

  25. Hello Aunty

    I made the Almond-Cashew-Walnut Burfi yesterday. It was simply superb.
    Am so excited to make the other burfis also. I did make kalakhand too. It came out very well. Will be trying some other burfi today or tomorrow.

    I just wanted to tell you that my rasgullas didn’t turn out soft and spongy. Infact it didn’t become big at all. I followed your recipes perfectly .. what could be the problem??

    But thanks so much for all the other recipes. They are just wonderful. I have tried a few snacks also which came out very very tasty.

    Please post some more sweets (I am extremely fond of them) .. and also here in Germany where we stay there are no indian sweets .. so am tempted to eat some ..

    Thanks in advance.

  26. namaste Aunty,
    Can you please share recipe for khajoor roll? I have tried most of your recipes and they all have turned out really well. Thsnks for continuing Indiasn tradition

    1. sujre u can freeze but when u r ready to eat u will lose the firmness of burfi meaning it will be soggyh so i guess u can try reheating it on lopw heat

  27. Hai Aunty!!
    ur all receps.r very very nice and pls tell me how to slice the almonds very thin and in shape pls.
    Thank-Q

    1. Manjulaji

      Adding cardamom in this recipe kills the aroma of almonds walnuts and cashew Also I avoid walnuts as this makes the burfi slighly bitter I make with almonds or cashew or a combination of the two and add only 1 cup of sugar as otherwise it is ttoo sweet like wht you get commercilly in a mithai shop

  28. Excellent recipe. Tried it a couple of times now and it was excellent both times. The first time i thought it was too sweet, so
    the second time i used only 1 cup sugar. I didn’t use a candy thermometer, but just used the one-thread approach.
    Got rave reviews from everyone that tried! Thank you!

  29. hello manjula madam,

    i tried your almond cashew burfi but i had the same problem as Divya (above) did.. the burfi was too sticky and i couldnt cut it… even after letting it cool at room temperature for the stated time.. please do advice me as to what might have gone wrong or been the problem..thank you

    1. I’ve made this a few times with no problems.

      The first question I have is if you are using a CANDY THERMOMETER to measure the temperature of the sugar syrup as it cooks?

      The instant the temperature reaches 230 degrees (F), remove the syrup from heat and mix immediately with the nuts and spread on the plate. This all has to happen very quickly.

      Cut the burfi after a couple of minutes while it is still very warm and then allow it to continue to cool without removing any of the cut pieces.

  30. Aunty the ingredients list doesnt name groundnuts…but u say to roast them in the method description. How much groundnuts are to be used

    Thanks n Regards
    Anita

    1. Anita – the groundnuts mentioned are the very nuts listed in the ingredients (almonds, walnuts and cashew nuts – 1/2 cup each) AFTER you dry grind them in a food-processor (step 1. in the method). Dood luck! 🙂

  31. Hello aunty,
    Thank u so much..i have always try ur recipes and all time it comes well..but this time when i try almont walnut burfi it didnt come well..it didnt cool well..it was soo sticky…i was not able to cut into shape. can u please tell me the reason. waiting for ur reply.

    Regards
    Divya

  32. One of my friends told me about this Almond Walnut Cashew Burfi yesterday. I made it today at home.
    The making time was really very less. It came out really very nice. My daughter and husband are enjoying
    this excellent sweet.

    Thank you Manjula mam.

  33. HEY MANJULA AUNTY,
    I made this recipes of urs,it came out very nice.Can u tell us about some more quick desserts. I wud also like to learn some eggles cakes from ur pitara, as i am staunch veggi.
    THANKS and REGARDS.

  34. This is an excellent recipe, Manjula. I love the tips that come along with all your recipes. It may be helpful if you can state how many it serves.
    Thanks,
    -Nikki.

  35. Hi Manjulaji!,
    I am very much impressed by your website.being a south indian [chennai] i donot know much about the north indian dishes. in 2006 april we moved to sandiego and i live in la-jolla. my son and daughter likes the north indian dishes especially the side dishes for roti. today when i wanted to make panner butter masala , i saw your recepies and it suits me very well in the sense it has no onion and garlic.can you please mail me how to make bindi masala?thank u so much .
    regards.
    akilagopal

  36. hello auntyji,
    I tried these burfis for Diwali, it came out really nice, all my friends loved it.Now I want to try it by adding coconut powder also. Can u let me know how much sugar i need to add with these proportions: badam-1/2 cup, walnuts and cashews-1/2 cup, coconut powder(dessicated)-1/2 cup

    thanks

  37. hey Manjula Auntyji,
    i made almond cashew recipe &it was just fantabulous &gr8. thnx you really helped me out this diwali. do you have any new spicy indian recipe upcoming now ?

  38. Hi Alice,
    The “groundnuts” are the almonds, walnuts, and cashews after they have been ground in the food processor. Calling them groundnuts may be a more British/Indian term.
    Jaya

  39. Manjula,
    Recipe sounds like it makes a fantastic burfi,but where do you put the roasted groundnuts ???? Did not see groundnuts listed in the ingredients.

  40. Hi Manjula, I wanted to know if you knew how to make lapsii…..on diwali in my family we always make lapsii as one of the sweets for Lakshmi puja. If you would like to know the recipe I would be glad to give it to you so you can try it. It can be a little tricky because it has to be to the consistency of pudding.

    you will need:
    3 cans of evaporated milk (not condensed milk)
    1-1/2 cups of all purpose flour
    1-3/4 cups of plain white sugar
    1 tablespoon of ghee
    a large bowl
    1 kadhai or pot
    whisk and cooking spoon

    In a bowl, whisk together the flour, sugar, and the 3 cans of milk. Whisk until there are no visible lumps, and the mixture is the consistency of gravy. Heat the pot or kadhai and melt the ghee. Make sure the ghee is hot, but not smoking. Add in the mixture and stir immediatley. Keep on stirring, and you will see the mixture start to thicken. Make sure that the mixture does not reach to a thick consistency like almond burfi. It should be like a pudding. Remove from the heat and cool. If the mixture looks too thick, you may add 1/2 cup of 2% or whole milk. Serve with battura, sweet puri, or roti

  41. Dear Manjulaben,
    I accidentally stumbled on your videos on youtube and am glad I did so as I am learning the proper tecniques of cooking certain dishes.
    It’s a joy watching you and the simplicity you create within your cooking is what makes it so enjoyable.
    Keep it up!
    Githa

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